Saltgrass Carrot Cake Recipe

Welcome to the Saltgrass Carrot Cake Recipe. Saltgrass Carrot Cake is a moist, spiced dessert loaded with carrots, nuts, and a creamy frosting that melts in your mouth.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 10 Slices

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Video Notes

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
½ tsp salt
3 cups grated carrots
1 cup chopped pecans
1 cup crushed pineapple drained
1 cup vegetable oil
4 eggs
2 tsp vanilla extract
8 oz cream cheese
½ cup butter softened
4 cups powdered sugar
1 tsp vanilla extract for frosting

Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Grater
Rubber spatula
Two 9-inch round cake pans
Cooling rack

Method

Step 1: Prepare the Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add oil, eggs, and vanilla, then mix well.

Step 2: Add Carrots and Pineapple

Fold in the grated carrots, drained pineapple, and chopped pecans until well combined.

Step 3: Bake the Cake

Pour the batter evenly into greased 9-inch cake pans. Bake at 350°F (175°C) for 45–50 minutes until a toothpick comes out clean.

Step 4: Make the Frosting

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then whip until fluffy.

Step 5: Assemble the Cake

Once cakes are cooled, spread frosting between the layers and over the top and sides, and garnish with extra pecans if desired.

Video

Notes

Serve Saltgrass Carrot Cake with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.